A lovely, simple puree of sweet roasted carrots and fennel, made soupy with vegetable stock and lifted with a bit of garlic and thyme. Fennel's usual aniseed flavour is quite muted here - it really just adds a savoury note that gives this fully vegan dish a full-bodied flavour that you'd normally only get from a chicken or veal stock. Reheat, thinning with a little water if you'd prefer a more liquid soup, and serve, sprinkled with fresh coriander, parsley or chervil, with a swirl of yoghurt or creme fraiche and crusty bread on the side. 1 litre.
Carrots, fennel, onion, garlic, thyme, olive oil, vegetable stock.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
